Doong gwoo chow ngau yook

Doong gwoo chow ngau yook

Stir-fried beef with onions and mushrooms

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g lean rump or fillet steak
6 dried shiitake mushrooms
1/4 teaspoon five-spice powder
1/2 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
60ml oil
2 onions, chopped
2 tablespoons dark soy sauce
2 teaspoons sugar
60ml water
or 60ml Ngau yook sheung tong
2 teaspoons cornflour
2 tablespoons spring onion, thinly sliced, to garnish

Method

  1. Trim any fat from the beef, then freeze the beef for 1 hour or just until firm enough to cut into paper-thin slices.
  2. Soak the mushrooms in hot water for 20–30 minutes, then drain well. Cut off and discard the mushroom stems and thinly slice the caps. Set aside.
  3. In a bowl, combine the five-spice powder, salt, garlic and ginger. Add the beef and toss to coat.
  4. Heat 1 tablespoon of the oil in a wok or large heavy-based frying pan over high heat. Add the mushroom and onion and stir-fry for 2-3 minutes, then add the beef and stir-fry until it changes colour. Add the soy sauce, sugar and water and bring to the boil.
  5. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add to the wok and stir constantly until the sauce thickens. Serve immediately, garnished with the spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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